Raspberry Heart Scones
1 pkg Sweet Creme Scone Mix
1 cup heavy whipping cream
3 cups raspberry curd or jam (with seeds)
1 cup confectioners sugar
1/2 tsp milk
Preheat oven to 350°F. Mix scones as directed.. Turn dough out onto sheet of parchment paper; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until lightly golden, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar and milk in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.